Saturday, April 2, 2011

Field Salad with Snow Peas, Grapes and Feta

It has been so busy around here, since returning from Alaska. We came home to sick kids (they're better now). And, a long "to-do" list, which included planting over 300 seeds for starter plants (indoors) for my summer garden. I planted even more outdoors for my first-ever cold-weather garden. I'm excited to tell you more about my gardening efforts in an upcoming post.

This salad was appealing because it looked so fresh and "spring-like." I really liked the addition of the orange juice in the dressing. It also works great for keeping the calorie count down, as you don't need to use as much oil. The flavors in this salad came together beautifully. My husband commented that the salad seems more like a fresh, healthy dessert. It fits perfectly into any spring menu.

Field Salad with Snow Peas, Grapes, and Feta
Cooking Light

  • 5 tablespoons white wine vinegar
  • 5 tablespoons fresh orange juice
  • 2 tablespoons extravirgin olive oil
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 cups gourmet salad greens
  • 2 cups snow peas, trimmed and cut lengthwise into thin strips
  • 2 cups seedless red grapes, halved
  • 1/2 cup (2 ounces) crumbled feta cheese
Combine first 6 ingredients in a small bowl; stir well with a whisk. Combine remaining ingredients in a large bowl. Drizzle dressing over salad; toss well.

Note: You can make the dressing up to 2 days ahead.

Yield: 6 servings - Calories 151

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